Tapioca Flour

Tapioca flour is manufactured from the starchy juice collected from the cassava root in South America. This flour has no discernible flavor or taste and is used as a thickener in soups, sauces, and pies. It may also be used in bread recipes in conjunction with other gluten-free flour. Tapioca flour, aside from carbs, has no nutritional benefit in the form of fiber, protein, or minerals. In fact, it is regarded as inferior to other whole-grain, gluten-free flour and is frequently seen as empty calories.

Tapioca flour's resistant starch component, which behaves similarly to fiber, is one of its health benefits. This starch is resistant to digestion and has been related to enhanced insulin sensitivity, lower blood sugar levels, decreased hunger, and other digestive advantages. If you're gluten-free, be sure tapioca flour isn't mixed with another gluten-containing flour.